Cook - Dietary Jobs

Position Summary:
Under the direction of the Manager, Production, the Cook is an active member of the Food Services team that delivers prepares nutritional meals and food that is consistent with the strategic vision, goals, philosophy and direction of the Food Services and CRHS. Prepares, seasons and cooks food for patients, employees and visitors.
Basic Qualifications:

Education:
Requires a high school diploma or GED state certification or similar demonstrated ability

Experience:
Requires one to two years of work-related experience, or any equivalent combination of education, training and experience.

Licensure, Registrations& Certifications:
Safe Serve certification Preferred.
Essential Job Responsibilities:

Follows all food production tallies, identifies portion sizes, products to produce, diets, counts and distribution appropriate to the tray-line and cafeteria.

Follows all recipes to assure consistent product production quality.

Ensures foods are prepared by the established meal times on a daily basis and served at appropriate temperatures.

Uses proper roast procedures on all meat items to assure high quality and limited shrinkage/waste.

Prepares all food products to established portion sizes.

Ensures the quality of all prepared foods using sensory criteria to verify appearance, smell, and taste.

Stores foods properly to prevent spoilage and waste, and ensures that stored foods are covered, labeled and dated.

Reviews ingredient inventory to ensure all items are in stock, and notifies Manager, Production on low stock ingredients.

Returns leftover stock to appropriate storage areas during shift and uses leftover foods while maintaining product quality and nutritional value.

Employs clean-as-you-go practices maintaining clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans.

Follows sanitation standards and health codes.

Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices and standards.

Adheres to safety procedures when operating all kitchen equipment.

Performs other job duties as assigned.

Standards of Performance:

• Properly performs regularly assigned duties as measured by regular inspections.

Follows all recipes to assure consistent product production quality.

Ensures meals are prepared and served on time and complies with established standards of quality and food safety.

Ensures all food leftovers are stored properly in the appropriate storage areas to prevent spoilage and waste. Ensures that stored foods are covered, labeled and dated.

• Must be able to demonstrate reliability by arriving to work on time and not having excessive absenteeism as documented by time sheets.

Maintains clean handling, preparation, cooking and storage areas, and clean cooking utensils, equipment and pots and pans. Follows sanitation standards and health codes.

Ensures daily strict adherence by kitchen staff to personal hygiene policies, practices and standards.

• Attends all mandatory safety in-services as measured by attendance records.
• Demonstrates reliability as measured by compliance with the CRHS Time and Attendance policy.
• Adheres to the CRHS Standards of Behavior as measured by observations of staff, residents and visitors.